Friday, April 12, 2013

The chicken part is actually kind of similar to beef stroganoff, sort of. I kind of made up the recipe after making stroganoff anyway.

I cut up chicken and sautéed it with garlic (3 or 4 cloves) and onion. After it's all cooked I add maybe 2 cups of chicken broth with 3 tbsp of flour mixed in, and basil and thyme and savory, I think. I just threw some herbs that smelled good in.

Then it's served over rice and topped with pineapple and whatever else you have on hand that sounds good. For us it was cheese, cucumber, green pepper, olives, green onion, and chow mein noodles. No tomatoes or I would have had those too.

mix together first 5 ingredients. Spread a little enchilada sauce on one side of a tortilla. Put a spoonful or two of filling mixture along one side, and then roll with the enchilada sauce to the inside. Place in a pan with some sauce spread on the bottom. Continue until filling is gone or desired number achieved. Top with more enchilada sauce. Bake, covered with foil, at 350* for half an hour or so, or until sauce is bubbly. top with more grated cheese, and return to oven for cheese to melt (5 or so minutes). Serve with mexican rice, chips & salsa, or other sides of choice.

Cut the beef across the grain into thin strips, 1/8" thick. Combine soy cause, garlic and ginger. Add beef, toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and stirfry until browned (if meat is not tender, you can cover and simmer over low heat for 30-40 minutes). Add vegetables, toss until tender-crisp, abt 10 minutes. Mix corn starch with water, add to pan. Stir and cook until thickened. At tomatoes and heat through. Serve over rice.

This blog isn't anything really special. I'm not some amazing home chef or anything. It's just that Husband takes leftovers to work for lunch, and he is constantly being asked for my recipes. So I figured this would be the easiest way for his interested coworkers to find out how I made what we had for dinner last night.